|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This corn custard recipe is light but still rich and satisfying. It makes a wonderful side dish for all kinds of meats. Since the custard is soft and creamy, texturally, it makes a great match for things like barbecue pork, grilled steaks, and fried fish.
2 cups corn kernels
1 1/2 cups heavy cream
1/2 cup milk
1 1/4 teaspoons kosher salt
1 pinch cayenne
3 large egg yolks
2 large eggs
Gather the ingredients.
Combine corn, cream, milk, salt, and cayenne in a large saucepan. Bring the mixture to a simmer over medium heat, stirring often. Remove pan from heat and let mixture cool slightly.
Carefully pour mixture into a blender and puree until very smooth. Set aside.
Preheat oven to 325 degrees F. Butter six 6-ounce ramekins and place them in a 9 - by 13-inch baking dish.
Combine the eggs and egg yolks in a large bowl and whisk for 30 seconds.
Slowly add the warm custard mixture to the eggs, 1/2 cup at a time, stirring until blended.
Ladle mixture into prepared ramekins and place in baking dish. Pour hot tap water into baking dish to come about halfway up the sides of ramekins.
Bake for 30 to 35 minutes, or until corn custard is just set. Remove ramekins from water in baking dish and let cool for 10 minutes before serving.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- • You can add a little more flavor to this recipe by roasting the corn first. Spread the corn in a single layer on a baking sheet and roast in a 350°F oven until golden brown, about 15 to 20 minutes. Prepare the recipe as directed.
- • If you are using fresh corn for this recipe, the best way to remove corn kernels is to stand the ear of corn on its end in a shallow bowl and using a sharp knife, cut the kernels from the cob. For dishes where you'd like more corn flavor, such as this creamy corn custard, after cutting off the kernels, reverse the knife so you're using the dull side and press it down the length of the ear to push out the rest of the corn and its milk.
- You can eat the corn custards right from the ramekins, or you can unmold and serve on plates. To unmold, run a knife between the custard and the ramekin to loosen, and invert over onto a plate.